Name: Low-carb leek and fauxtato soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: serving
Cuisine: Boil
Ingredients: 1 leek large or 2 small leeks; 1 onion small; olive oil; 2 Tbs butter; 1 cauliflower florets; 500 ml stock chicken; 1/2 cup cannellini beans tinned, or chickpeas,butter beans, borlotti, cooked; 1/2 cup parmesan cheese grated; 1/4 cup cream double thick or crème fraîche; salt and freshly ground black pepper to taste; fresh parsley to garnish

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Ingredients (11)

1	leek — large or 2 small leeks
1	onion — small
	olive oil
2 Tbs	butter
1	cauliflower — florets
500 ml	stock — chicken
1/2 cup	cannellini beans — tinned, or chickpeas,butter beans, borlotti, cooked
1/2 cup	parmesan cheese — grated
1/4 cup	cream — double thick or crème fraîche
	salt and freshly ground black pepper — to taste
	fresh parsley — to garnish

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Method:

In a big, heavy-based soup pot bring the olive oil to a medium heat and sweat the chopped onions and leeks until soft, but not too caramelised.

Add the cauliflower, roughly chopped, and allow to cook gently with the onions and leeks.

Add the butter and allow a little caramelising to take place, but don’t let anything burn.

Don’t worry if the cauliflower isn’t cooked. Once the veg has a bit of colour on it, pour over the chicken stock, cover the pot with it’s lid and allow to simmer gently on a medium to low heat for about 10 minutes.

Meanwhile, rinse the beans thoroughly of their liquid from the tin and then add them to the soup.

Allow the beans to heat through for 3-4 minutes.

Using a fork, test the cauliflower to make sure it’s cooked, and if so, remove the pot from the heat.

Using a hand-held blender or liquidizer, blitz the soup until it’s a smooth, silky texture.

Add the cream, Parmesan cheese and season with salt and pepper to your liking.

Serve with a little dollop of cream or crème fraîche and some fresh parsley.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.

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